Tonkatsu is a Japanese specialty popular since 1899. It consists of a thin slice of pork loin, tender and juicy, coated in crispy panko breadcrumbs and fried to perfection. Its name comes from ton, meaning "pork," and katsu, short for "katsuretsu," a word derived from the English cutlet.
Tonkatsu recipe
Ingredients (for 2 people)
300 g of pork loin, cut into 2 thick pieces
60 g of wheat flour (ref. NISNPN002)
2 eggs
100 g of panko (ref. NISSFP-L or NISURS1)
Tonkatsu sauce (ref. NISOLI)
Vegetable frying oil
Preparation of Tonkatsu
Prepare the meat
Make slight incisions on the top of each piece of meat to prevent it from shrinking during cooking.
Coat the pork
Dredge each piece in flour, tapping off any excess if necessary.
Dip it into the beaten egg.
Then coat each side in panko breadcrumbs.
Repeat the egg and breadcrumb process once more for extra crunch.
Fry
Heat the oil to 175°C and immerse the pieces.
Fry for 7 to 8 minutes.
Drain and place on paper towels to remove excess oil.
Serve and present
Cut into regular slices.
Serve in a bowl with white rice from kyodori and finely shredded white cabbage.
Drizzle with tonkatsu sauce.
How to eat tonkatsu?
Tonkatsu is always served with freshly shredded white cabbage and its famous tonkatsu sauce, which is tangy, sweet-savory, and enriched with spicy notes.
By Camille Louvin 02/20/2025 16:12:25
Facile, délicieux et visuellement magique, je recommande